Instant Pot Frozen Vegetables
This simple Instant Pot Frozen Vegetables recipe delivers perfectly cooked, straight-from-the-freezer, steamed vegetables every time. No mushy, overcooked peas, no scalding corn and icy beans. No effort, no hassle, just easy, perfect veg straight from frozen in 10 minutes.
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Servings: 4
Calories: 73kcal
Equipment
- 1 Pressure Cooker
Ingredients
- 1 1/2 cups water
- 16 oz frozen vegetables any variety
Instructions
- Pour the water into an Instant Pot and add a steamer basket. Add the frozen vegetables (straight from the freezer is fine!). If you don’t have a steamer basket, add the veggies straight into the liquid and stir.
- Make sure the vent is set to Sealing. Place the cover on the pot and set the timer to 0 minutes on high pressure (pressure cook setting). It will take the IP around 10 minutes to build up pressure before it begins cooking.
- When cooking time is done, do a quick release. Let the float valve drop and remove the cover.
- Remove the steamer basket from the pot and add to a serving dish.
- Top with lemon juice, salt and pepper or whichever toppings you prefer! Serve immediately.
Video
Notes
- For firmer vegetables, remove a minute earlier by manually stopping the Instant Pot during pressurization.
- For softer vegetables, leave the lid on for 1-2 minutes after pressurization time ends.
- Works with any frozen vegetable or vegetable blend. No need to thaw.
Nutrition
Calories: 73kcal | Carbohydrates: 15g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.04g | Sodium: 58mg | Potassium: 240mg | Fiber: 5g | Vitamin A: 5758IU | Vitamin C: 12mg | Calcium: 31mg | Iron: 1mg
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